Simple, quick, and delicious! This raspberry fool recipe is the perfect light summer treat, but is honestly great for any time of year. The vibrant colors alone will wow anyone who tries it!
If you’re a fan of raspberries, you must try out this delicious berry treat. Raspberry Fool is an easy dessert to make, whether just for one or for a big crowd. It’s basically just a swirled mix of raspberries and cream, and can be easily modified to fit your taste or needs. For instance, you could replace the berries with your fruit of choice or add different toppings– the possibilities are endless!
Ingredients
Raspberries – I use frozen raspberries that are thawed.
Sugar – You can use granulated sugar or flavored vanilla sugar.
Salt – This will help balance the sweetness.
Heavy cream – This is the “cream” part of the dessert and key. You cannot substitute this key ingredient.
Confectioners’ sugar – This is what will sweeten the whipped cream in the recipe.
Directions
BLEND – Combine the raspberries, sugar and salt in a blender, or food processor with the chopping blade. Turn on pulse or puree for about 1 to 2 minutes. You want the sugar to dissolve and the raspberries to become as smooth as possible. Now pour the raspberry mixture through a fine sieve, and discard any seeds caught in it. It helps to use the back of a spoon to press the berries into the sieve. It will make the process faster.
MIX – In a stand mixer (or large bowl and hand mixer) whip the heavy cream and the confectioners’ sugar. Start slow until it thickens slightly, then amp the speed up to high. Whisk on high until stiff peaks form, which will take about 3 to 4 minutes.
FILL – Take decorative glasses and alternate adding the whipping cream mixture and the raspberry mixture. Once you fill the glasses, take a knife or wooden skewer and swirl and pull so the mixture starts to show patterns. I found pushing the skewer down in a rapid movement worked really well for the fun lines down the sides.
GARNISH – Top with extra whipping cream and raspberries for garnish if desired.
SERVE – You can serve these immediately or pop them in the fridge for about an hour. If you’re going for the dramatic look, serve them as close to making them as possible. The longer they sit in the fridge the more the color becomes muted and not as striking.
FAQs
You can if you’d like! The consistency will change to more of an ice cream-like thickness, but it’s all in what you prefer.
You can refrigerate your leftover raspberry cream mixture to make more raspberry fools within the next few days, or you can incorporate it into different recipes. Try making frosting, dessert bars, or parfaits!
The uses for overripe berries are endless! Try baking them into raspberry bread, blend them into a raspberry smoothie, or make raspberry jam or sauce for cooking. See related recipes below for more!
Raspberry whip is a light and delicious mix between meringue and whipped cream, consisting usually of cream or yogurt whipped with raspberries and sugar. Raspberry whip is a great treat by itself or can be enjoyed as a dessert topping.
Tips and Tricks
- Removing Seeds – When pouring the raspberry mixture through the sieve, it helps to use the back of a spoon to press the berries into the sieve. It will make the process of removing seeds faster.
- Food Design – To make the fun swirly designs in the glass, I found a wooden skewer worked great, as it could easily and quickly move the mixture around with no mess.
- Prep Ahead – The longer you leave ready-to-eat Raspberry Fools in the refrigerator before serving, the less vibrant the red swirls will become. If you have to wait before serving, I recommend not leaving them in the fridge for more than an hour.
Raspberry Recipes
Here are a few more of my favorite raspberry recipes to try.
If you make this raspberry fool recipe, I would be honored and love for you to take the time to leave a ⭐ star rating and comment! I spend hours developing and testing these recipes, and always love to hear feedback and user experience!
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Raspberry Fool
Equipment
Ingredients
- 12 ounces frozen raspberries thawed
- ½ cup sugar
- ¼ teaspoon salt
- 2 cups heavy cream
- ½ cup confectioners' sugar
Instructions
- Combine the raspberries, sugar and salt in a blender, or food processor with the chopping blade. Turn on pulse or puree for about 1 to 2 minutes. You want the sugar to dissolve and the raspberries to become as smooth as possible. Now pour the raspberry mixture through a fine sieve, and discard any seeds caught in it. It helps to use the back of a spoon to press the berries into the sieve. It will make the process faster.
- In a stand mixer (or large bowl and hand mixer) whip the heavy cream and the confectioners’ sugar. Start slow until it thickens slightly, then amp the speed up to high. Whisk on high until stiff peaks form, which will take about 3 to 4 minutes.
- Take decorative glasses and alternate adding the whipping cream mixture and the raspberry mixture. Once you fill the glasses take a knife or wooden skewer and swirl and pull so the mixture starts to show patterns. I found pushing the skewer down in a rapid movement worked really well for the fun lines down the sides.
- Top with extra whipping cream and raspberries for garnish if desired.
- You can serve these immediately or pop them in the fridge for about an hour. If you’re going for the dramatic look serve them as close to making them as possible. The longer they sit in the fridge the more the color becomes muted and not as striking.
Notes
- Fruit – Not a fan of raspberry? You can make this recipe with blueberries, strawberries, or even blackberries!
- Vanilla – If you have vanilla sugar or vanilla salt you can use that in place of traditional sugar and salt.
- Food Design – To make the fun swirly designs in the glass, I found a wooden skewer worked great, as it could easily and quickly move the mixture around with no mess.
- Prep Ahead – The longer you leave ready-to-eat Raspberry Fools in the refrigerator before serving, the less vibrant the red swirls will become. If you have to wait before serving, I recommend not leaving them in the fridge for more than an hour.
Karen
can you make the cream and the raspberry mixture the day before and refrigerat. then assemble the next day.
Katie
Hi Karen, I would advise against making ahead as I’ve never tested it before.
Nell Oldham
I really simplified this. I didn’t strain out seeds & instead of the cream & powdered sugar, I used no-fat whipped topping. While the real whipped cream would probably be a bit tastier, the savings in time & esp calories was great. Very tasty, impressive, & easy.
Katie
Neil, glad you were able to simplify the recipe and still enjoy it. Thank you for the suggestions on how to simplify!
Carina
Love a fool – well anything with cream in it really! Can you tell me where you got those lovely spoons?
Katie
Hi Carina, this recipe is the best! My friend Kim shared this recipe and she can’t remember where. I would look at a few of the online shops and etsy! Sorry I wish I could help!
Jen
I too am addicted to Pinterest – they make it so easy with instant access on your phone and Ipad… in fact I saw this ALL over Pinterest when I was on there yesterday!
Carmen Porche
You just gave me a great idea for a new pudding shot based on your recipe above!! I love raspberries so I will use the raspberry recipe from yours but I will make the pudding part with raspberry liqueur and add it to the whipping cream!!! I’m totally excited!!!
Katie
sounds great!
Carol at Wild Goose Tea
Presentation is always being touted. It’s like a beautifully wrapped gift, which is as pleasurable and sometimes even more pleasurable than the gift itself. This simple delicious dessert certainly points up the power of presentation. Gorgeous color, beautiful little glasses and just flat out elegantly cute.
Nancy @ gottagetbaked
Kim, I love how insanely fancy and elegant these look but they’re also so simple and easy to make! Hmm…maybe I shouldn’t speak so soon. The ingredient list may be short but I doubt I’d make mine as beautiful as yours. This is a lovely guest post (don’t ever be scared to be your fabulous self. People need to deal with you keepin’ it real, y’know?) And thanks for introducing me to Katie’s beautiful space!
Katie
Nancy–I couldn’t agree more with your comments. I love when you can make a fancy looking recipe that is crazy easy to make!!! Love Kim and so glad she could share this decadent dessert with my readers. Thanks for stopping by! 🙂
Karen @ The Food Charlatan
Holy smokes. There is something so decadent about raspberries already, but this? My word.
Katie
I agree Karen, I can’t wait to try this recipe!!!
Kim Beaulieu
Awe thanks Karen. I love when people love the recipes. This was fun to photograph.
Katie
Agree Karen! Perfect dessert for easy entertaining!
Donna
Can you make this with any other fruit, like strawberries?!?
Katie
Hi Donna–yes you can!
Kim Beaulieu
Donna, I make it with strawberries often, it’s our favourite fruit. Really good with blueberries, mixed berries and even peaches too. xx
Anna @ Crunchy Creamy Sweet
You guys! Seriously! This looks amazing!!! Pinned!
Kim Beaulieu
Thanks so much Anna. I had so much fun making (and eating) these. xx
Katie
Thanks Anna–Kim did an amazing job on this recipe–love the simplicity!
John@Kitchen Riffs
I love a fool! Although too many would say that’s appropriate. 😉 Anyway, such a nice easy dessert that delivers loads of flavor. Terrific guest post — thanks so much.
Katie
Lol… thanks John!